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ri  o  u  a  n  i 
\?  i   s  r>   <?  s 


hi  i  s^  ^?  r  (  c 


(N-n-Kau/man 


True  friends  a  few,  a  nice  abode. 

And  dinners  fine  and  Rechercnes 

Far  better  sucn  for  f>eace  of  mind 

Than  Life's  refrain  "An  Lack  a  Day.'' 


-GrimroJ  Jt  la  Rtynurt 


^^"JHE  epicure  says  we  live  to  eat;  the 
V^v  ascetic  maintains  we  eat  to  live. 
Perchance  there  is  a  grain  of  truth  in 
the  French  maxim  that  we  eat  to  live  only 
when  we  do  not  understand  how  to  live  to 
eat.  However  that  may  be,  those  of  us  who 
are  wise  in  our  generation  are  content  with 
the  golden  mean  between  these  widely 
variant  schools. 

The  dishes  herein  set  forth  are  a  few  of  the 
most  piquant  and  rare  in  all  the  enchanting 
lore  of  cookery.  About  many  of  them  cluster 
striking  anecdotes  of  famous  characters  of 
history  whose  destinies  have  been  strangely 
influenced  by  their  epicurean  tastes 
and  habits. 

These  and  other  culinary  masterpieces  are 
produced  at  the  Congress  by  artistes  de 
cuisine,  and  served  in  their  distinctive  native 
form.  Those  who  have  visited  famous  eating 
places  abroad  will  be  glad  to  renew  their 
acquaintance  with  these  celebrated  dishes. 
All  who  appreciate  exquisite  cookery  will 
find  them  a  delightful  treat. 

These  delicacies  do  not  appear  on  the 
regular  bill  of  fare,  but  on  a  special  menu 
card  which  may  be  had,  upon  request,  from 
the  maitre  d'hotel. 


J*lan  is  a  carnivorous  production 

Ana  must  nave  meals— —at  least  once  a  day 
He  cannot  live,  like  woodcocks,  ufton  suction." 

— Lord  ^iyron 


*Beluga   Caviar  with   JDlinis 

SUSSIA  has  contributed  many  original 
dishes  to  the  cuisine  of  the  world,  but 
perhaps  the  greatest  alimentary  gift  of 
all  for  which  we  are  indebted  to  the  land 
of  the  tsars  is  Beluga  Caviar  with  Blinis. 

The  blinis,  which  take  the  place  of  the 
French  toast  canape,  are  a  Russian  adapta- 
tion or  version  of  American  wheatcakes 
except  that  they  are  not  sweetened.  When 
the  blinis  are  done  to  a  rich  golden  brown 
they  are  brought  to  the  table  piping  hot  and 
the  caviar,  taken  from  a  jar  sunk  in  ice,  is 
spread  on  top. 

At  the  Congress  the  blinis  are  made  and 
served  in  true  Russian  style,  with  specially 
imported  pearl  egg  Beluga  Caviar — the 
favorite  of  all  epicures. 

Tradition  says  this  dish  was  originated  in 
the  Russian  Winter  Palace  during  the  reign 
of  Tsar  Alexander,  uncle  of  the  present 
emperor.  Alexander  was  an  illustrious  gour- 
met, and,  so  the  story  goes,  was  as  much  at 
home  in  the  mysteries  of  cookery  as  in  the 
intrigues  of  state.  But  whether  he  or  his 
chef  conceived  this  typically  Russian  dish, 
tradition  does  not  disclose. 


eThe  combat  deepens.     On  ye  brave, 

jThe  Cordon  IBleu—and  then  the  grave 

vvave  Landlord,  all  thy  menus  wave, 
And  charge  with  all  thy  deviltry/' 


—Old  Ball* 


fi 


Tomato   Volga 

^USSIA  is  justly  famed  as  the  land  of 
hors  d*  oeuvres — delightful  whets  that 
clear  the  palate.  But  none  of  these 
delicacies  are  more  tempting  to  the  epicure 
than  Tomato  Volga. 

That  chef — his  name  unhappily  is  not 
known — who  bestowed  this  culinary  gift 
upon  the  elect  is  worthy  of  our  deepest  grati- 
tude. Only  in  the  land  of  the  Volga  is  the 
worth  of  such  gastronomic  artists  rightly 
appraised.  Endowed  with  perfect  technique, 
clear  palates  and  inexhaustible  patience,  chefs 
there  are  considered  in  a  class  apart — second 
only  to  the  nobles. 

At  the  Congress,  Tomato  Volga  is  served 
in  a  manner  that  would  delight  the  heart  of 
its  creator.  Only  the  finest  vine  ripened 
tomatoes — tributes  of  the  hotbed — are  used. 
The  pommes  de  amour,  as  the  French  call 
them  on  account  of  their  beautiful  red  hue, 
are  hollowed  out  and  stuffed  with  Beluga 
caviar  and  grated  yolks  of  eggs. 

The  blending  produces  an  exquisite  result — 
one  that  would  flatter  even  the  most  blase 
palate. 


"  The  stewed  cock  shall  crow,  cock-a-loodle  loo, 
§£  loud  cock-a-loodle  snail  he  crow; 
The  duck  and  the  drake  shall  swim  in  a  lake 
Of  onions  and  claret  lelow." 


— Flttchtr 


*Pou)e  au  *Pot  Henri  Quatrz 

[INCE  the  day  when  good  King  Henri 
Quatre  vowed  that  every  peasant  of 
France  should  have  a  fowl  in  his  pot 
every  Sunday,  this  delightful  soup  has  been 
named  in  his  honor.  Waving  away  the 
exquisite  bouillons,  lordly  consommes  and 
rich  bisques  set  before  him,  it  was  Henri's 
wont  to  call  for  poule  au  pot. 

And  as  he  smacked  the  royal  lips  he  swore 
that  every  subject  in  his  realm  should  have 
the  happiness  of  tasting  this  kingly  dish. 

Poule  au  pot  is  served  to  patrons  of  the 
Congress  just  as  it  came  to  Henri's  table  in 
days  of  old.  A  whole  capon,  swimming  in 
his  own  broth,  is  brought  to  the  table  in  a 
huge  terrine,  with  a  great  silver  ladle.  Then 
the  capon  is  taken  out,  carved  at  one  side 
and  served  in  the  same  dish  as  the  rich  broth. 

Its  palatable  taste,  as  well  as  its  unique 
and  distinctive  service,  makes  this  dish  a 
prime  favorite  among  those  who  dine  well. 


Flow  wine,  smile  woman 

Ana  the  universe  is  consoled. 


■Old  Provtrb 


tonsomme  Niels  d  Hirondelles 

[INCE  the  days  of  Kublai  Khan,  the 

Great,    whose   Tartar   hordes   swept 

over  China  centuries  ago,   swallows 

nest  soup  has  been  a  luxury  to  grace  the  table 

of  epicures  and  kings. 

The  exquisite  taste  of  this  typical  Oriental 
delicacy  so  delighted  the  palates  of  the 
Tartar  kings,  says  tradition,  that  tidings  of 
it  were  carried  back  to  Europe  by  traders  and 
wanderers.  So  in  time  the  news  reached 
Paris  and  Chinese  swallows  nests  soon  were 
brought  from  the  far  East — priceless  luxuries 
for  the  delectation  of  the  anointed. 

The  nests,  which  are  gathered  in  cliffs,  are 
composed  of  a  gelatinous  substance,  said  to 
be  the  spawn  of  fish,  and  impart  a  delightful 
piquancy  to  chicken  stock .  Alexander  Dumas 
— as  celebrated  a  gastronomer  as  a  writer — 
upon  tasting  the  consomme  pronounced  it  a 
dish  fit  for  the  gods. 

Only  the  choicest  of  these  nests — collected 
from  the  most  perilous  ledges  along  the 
Asiatic  Coast — are  used  by  the  Congress 
chefs  in  preparing  this  culinary  rarity. 


'  T his  Bouillabaise  a  noble  dish  is—— 

A  sort  of  soufi  or  broth,  or  brew, 
Or  hotchpotch  of  all  sorts  of  fishes. 

That  Greenwich  never  could  outdo: 
Green  herbs,  red  fcef^ers,  mussels,  saffron, 

Soles,  onions,  garlic,  roach  and  dace  : 
&¥11  these  you  eat  at  lerre's  tavern 

In  that  one  bowl  of  Bouillabaise. 

Indeed,  a  rich  and i savoury  stew  'tis; 

And  true  philosophers,  methinks, 
vvho  love  all  sorts  of  natural  beauties. 

Should  love  good  victuals  and  good  drinks. 
And  Cordelier  or  Benedictine 

flight  gladly,  sure,  his  lot  embrace, 
j\or  find  a  fast  -  day  too  afflicting, 

vvhich  served  him  ujb  a  Bouillabaise." 

— Thadttray 's  "Ballad  of  Bouiflabaiu' 


jBouillahaise 

ITS  fragrant  aroma,  its  sweet  spiciness 
and  its  unmatched  sauce  in  which 
mussels  and  other  denizens  of  the 
deep  have  been  brewed  to  a  wondrous  flavor 
have  won  for  Bouillabaise  the  appellation: 
"The  Dish  of  Kings." 

In  the  stirring  days  just  before  the  Third 
Empire  of  France  it  wooed  the  palates  of 
famous  bon  vivants  who  thronged  the  cafes 
of  Paris — among  them  William  Makepeace 
Thackeray.  And  beef-fed  Briton  that  he  was 
— upon  being  initiated  into  the  delightful 
mysteries  of  Bouillabaise,  Thackeray  was 
moved  to  write  a  ringing  ballad  in  its  praise. 

As  the  smoking  Bouillabaise  comes  from 
the  sanctum  of  the  Congress  Chef  to  your 
table,  it  wafts  an  incense  upon  which,  alone, 
"man  could  live  and  thrive."  And  its  flavor 
— well  if  Thackeray  could  feast  with  you  who 
knows  but  that  he  would  be  inspired  to  pen 
a  postlude  to  his  charming  roundelay. 


:&,atsS£2, 


"Tom,  whom  to-day  no  noise  stirs, 
Lies  buried  in  these  cloisters. 
If  at  the  fast  trumfi 

He  does  not  quickly  jumfc, 
Only  cry :    '  Oysters  !  '  ' 

— Epitaph  on  a  Gravt  at  Colchester,  England 


Oysters  Bourguignonne 

jl^-^HE  delectable  savour  of  oysters 
^^^  delighted  the  palates  of  epicures  as 
far  back  as  the  time  of  Apicius — the 
celebrated  Roman  gourmet  who  moved  his 
palace  to  the  seashore  in  order  to  have  fresh 
shellfish  for  his  table. 

When  Apicius  discovered  how  to  keep 
oysters  alive  during  long  journeys  he  nar- 
rowly escaped  being  deified.  But  the  bivalves 
which  he  knew  were  tiny  dwarfs — like  our 
clams.  How  he  would  have  been  transported 
at  the  sight  of  a  dozen  luscious  Sadde  Rochs 
or  Malpecques.  And  for  a  dish  of  Lynn- 
havens  a  la  Bourguignonne  from  the  kitchen 
at  the  Congress — well  he  squandered  an 
estate  for  less. 

The  oysters  are  placed  in  a  pan  moistened 
with  olive  oil.  The  Chef's  deft  hand  bestows 
a  pianissimo  touch  of  garlic  and  just  a  sus- 
picion of  onion.  Then  the  bivalves  are 
placed  in  the  oven  and  roasted  in  their  own 
fortresses,  as  it  were.  Soon  the  shells  open 
and  the  rich  liquor  pours  out.  Thus,  bathed 
in  this  delicious  juice,  they  are  brought  to 
the  table  and  served. 

It  was  Napoleon  III,  who  upon  tasting  this 
crustacean  delicacy,  exclaimed:  "A  delicious 
flash  of  gustatory  lightning." 


ARGTJERYJ 


The  cook  produced  an  ample  dish 
Of  frizzled  sole,  those  hest  of  fish. 

Embrowned,  and  wafting  through  the  room. 
All  spluttering  still,  a  rich  perfume.'' 


Filet  of  Sole  JvLarguery 

©Y  ORIGINATING  this  dish,  an  obscure 
restaurant  keeper  of  Paris  achieved  a 
place  among  the  immortals  of  cookery. 
The  high  relief  of  piquant  sauce  which  sole 
requires,  M.  Marguery  supplied  in  a  flavor- 
ing with  little  mussels  in  it.  So  delightfully 
did  it  enhance  the  dish  that  a  distinguished 
company  of  bon  vivants  who  happened  into 
the  humble  Marguery  restaurant  one  night 
pronounced  it  a  triumph. 

The  next  day  M.  Marguery  awoke  to  find 
himself  and  his  sole  famous.  He  soon  was 
on  the  road  to  wealth  and  the  dingy  little 
eating  shop  grew  into  the  magnificent 
establishment  with  which  visitors  to  Paris 
are  familiar. 

The  genius  who  presides  over  the  range  at 
the  Congress  is  shown  at  his  best  in  the 
reproduction  of  this  exquisite  culinary  treat. 
The  crisp  tenderness  of  the  browned  sole  and 
the  piquant  flavor  of  the  sauce  is  the  tribute 
of  an  artist  to  the  immortal  name  of  Marguery. 


"Cookery  is  like  matrimony two  things 

served  together  should  match." 

—  Yuan  .Me/,  the  Savarin  of  China 


Noisettes  of  Beef  Tenderloin 
a  la  <R.ossini 

eOSSINI,  a  contemporary  and  friend  of 
Dumas  and  Balzac — two  famous  four- 
chettes — was  not  only  a  distinguished 
composer,  but  also  a  cook  of  ability.  This 
dish  of  his  invention  bears  witness  of  his 
skill  and  rivals  in  seductiveness  the  sweet 
strains  of  "The  Barber  of  Seville." 

Dumas  once  complained  to  Rossini  that  he 
had  tasted  everything  eatable  and  sighed, 
like  Alexander,  for  new  culinary  worlds  to 
conquer.  Whereupon  the  musician  promised 
the  great  romancist  that  his  palate  should 
enjoy  a  new  sensation. 

That  evening  at  Rossini's  table  Dumas  sat 
down  before  a  wonderful  dish.  Dainty  slices 
of  tenderloin  were  fried  in  oil,  portions  of 
chicken  liver  sauted  in  butter  were  placed  on 
these,  the  whole  being  capped  with  a  slice  of 
truffle  and  bathed  in  a  delightful  Madeira 
sauce.  Dumas — himself  a  master  juggler  of 
the  saucepans — pronounced  the  dish  a  more 
glorious  creation  than  any  of  the  com- 
poser's operas. 

It  is  the  proud  boast  of  the  Congress  chef 
that  the  cookery  of  this  dish  requires  an 
artist's  delicate  perception  %as  truly  as  does 
the  rendition  of  Rossini's  sweetest  arias. 


Lucullus  one  day  ate  alone.  VC^hereufion, 
fit's  chef,  thinking  that  a  $500  dinner  would 
suffice,  acted  accordingly. 

At  the  end  of  the  recast,  his  face  flushed 
with  Falernian,  Lucullus  sent  for  the  chef 
and  took  him  to  task.  There  were  no  fig- 
deckers  and  the  prized  sf>awn  of  the  sea 
lamfirey  was  missing. 

"jout  seigneur,"  said  the  chef,  "you 
were  alone." 

"At  such   time,"   responded  his  master, 
you   must  remember  that   Lucullus  dines 
with  Lucullus." 


Salmi  of  'Partridge 

[ALMI  is  perhaps  the  finest  preparation 
of  game  which  historic  cookery  has 
bequeathed  to  us.  Like  other  master- 
pieces of  art,  it  has  never  been  improved 
upon.  The  wonderful  sauce  brings  out  the 
delightful  woodland  flavor  in  which  the  par- 
tridge excels— as  all  sportsmen  who  love  to 
tramp  afield  when  the  woods  are  covered 
with  a  shroud  of  autumn  frost  can  attest. 

In  the  Congress  kitchen  this  delectable 
native  of  the  cover  is  prepared  according  to 
the  original  recipe  given  to  Grimrod  de  la 
Reyniere,  the  famous  French  epicure  by  the 
prior  of  an  English  abbey.  After  the  bird  is 
roasted  it  is  cooked  in  white  wine,  then 
immersed  in  melted  butter  and  served  hot 
with  mushrooms  and  truffles. 

When  the  witty  Grimrod  first  tasted  this 
dish  he  remarked  that  one  must  take  care 
to  eat  with  the  fork  for  fear  of  devouring 
a  finger  should  it  be  baptized  with  the 
exquisite  sauce. 


"It  is  difficult  to  imagine  a  hastier  con- 
junction than  the  hi  ending  of  symbols  when 
the  arms  of  a  sportsman  are  quartered  with 

those  of  a  cook. 

— John  Aldergrove 


Venison  a  la  Cumber/and 

©HE  saddle  of  venison  for  centuries  has 
been  the  symbol  of  civic  luxury  in 
England  and  is  held  in  highest  esteem 
by  epicures.  An  offspring  of  wild  Nature — 
fed  upon  its  sweet  fruits  and  vegetation,  it 
exhales  the  very  essence  of  the  forest.  In 
addition  venison  possesses  the  admirable 
virtue  of  calling  forth  the  rare  flavor  of  port, 
Bordeaux  or  Burgundy. 

A  choice  cut  from  the  ruddy  flesh  of  the 
roebuck — that  monarch  of  the  north  woods 
— is  skillfully  prepared  for  the  oven  by  the 
Congress  chef.  When  it  has  received  just 
the  right  caress  from  the  flames'  heat  it  is 
brought  to  the  table  smoking  hot  and  served 
with  the  exquisite  Cumberland  sauce — the 
invention  of  the  gifted  Francatelli,  omcier 
de  bouche  to  Queen  Victoria. 

In  this  sauce,  port  or  Bordeaux  is  the 
dominant  chord.  The  translucent  ruby  red 
which  the  currant  jelly  imparts  to  the  sauce 
contrasts  beautifully  with  the  embrowned 
roast,  thus  giving  the  eyes  almost  as 
delightful  a  treat  as  the  palate. 


"  I  consider  the  discovery  of  a  dish  which 
sustains  our  aft£etite  and  prolongs  our 
{treasures  as  a  far  more  interesting  event 
than  the  discovery  of  a  star,  for  we  always 
have  stars  enough." 

—  Htnrion  dt  tP*ntty 


Poularde  de  'Portugal 

XT  IS  to  the  friars  of  Portugal  that  we 
are  indebted  for  this  famous  contribu- 
tion to  the  world's  store  of  cookery. 
When  the  French  troops  sacked  a  Portu- 
guese monastery  during  the  Peninsular  war 
the  cook  was  forced  to  flee  from  his  sancto- 
rium,  leaving  behind  his  precious  book  of 
recettes.  This  the  invaders  seized,  with  other 
spoil,  and  carried  back  to  Paris. 

Here,  the  culinary  grammar  fell  into  the 
hands  of  a  noted  chef,  who,  one  day  hap- 
pened upon  the  recette  for  Poularde  de  Por- 
tugal, a  dish  that  took  the  French  capital 
by  storm. 

This  olden  monastic  recette  is  followed  at 
the  Congress.  A  large  imported  Portugal 
chicken  is  cooked  until  the  rich  broth 
attains  the  consistency  of  jelly.  Then  fresh 
mushrooms  are  added,  the  whole  being  sealed 
up  in  a  casserole  and  put  in  the  oven. 
In  this  way  evaporation  is  cut  off  com- 
pletely and  all  the  delightful  flavor  stays 
in  the  dish. 

When  the  casserole  is  brought  to  the  din- 
ing room  and  unsealed  before  the  guests,  the 
fragrant  aroma  that  arises  attests  the  merit 
of  the  monastery's  cookery. 


"Thirteen  at  table  is  a  number  to  be 
dreaded  only  when  there  is  just  enough  to 
go  round  for  twelve. 

— L' Almanack  it»  Gourmands 


Chicken  S^larengo 

CHOSE  whose  happiness  it  is  to  enjoy 
this  dish  at  the  Congress  may  well 
be  devoutly  grateful  to  the  intrepid 
chef  of  Napoleon  who  created  it  amid  the 
roar  of  guns  on  one  of  the  great  battlefields 
of  history. 

On  the  eve  of  the  battle,  when  the  skir- 
mish guns  had  already  begun  to  boom,  the 
emperor  called  for  his  favorite  dish — chicken 
fried  in  butter.  As  it  happened,  the  butter 
could  not  be  found  in  the  confusion,  and 
Napoleon's  "Minister  of  the  Interior"  was 
at  his  wit's  end. 

Then,  inspired  by  the  necessity  of  the 
occasion,  the  chef  poured  some  fresh  olive 
oil  into  the  bottom  of  a  casserole.  In  this 
the  fowl,  moistened  with  white  wine,  was 
sauted  and  then  served  with  mushrooms  and 
chopped  olives — all  in  a  rich  brown  gravy. 

So  exquisite  was  the  dish  that  the  emperor, 
after  achieving  a  brilliant  victory  over  the 
Austrians  declared  the  culinary  triumph 
should  be  known  as  poulet  a  la  Marengo. 
Thereafter  it  was  his  favorite  campaign  dish 
and  it  is  said  that  this  reminder  of  his  days 
of  glory  was  one  of  his  solaces  at  lonely 
St.  Helena. 


«^iw 


"Two  things  are  essential  in  life to  give 

good  dinners  and  1tee{>  well  with  women. 

— Talleyrand 


Eggs  xjalzac 

elVE  the  artisan  a  piece  of  clay  and  he 
mixes  it  with  straw.  The  result— 
a  brick.  Give  the  same  clay  to  an 
artist — he  kneads  his  genius  into  it  and 
produces  a  work  of  art.    So  it  is  with  an  egg. 

Whether  it  is  to  be  merely  a  hodge  podge  of 
proteins,  fats  and  solids  or  a  dainty  fit  for  the 
table  of  an  epicure  depends  upon  whether  it 
has  the  good  fortune  to  fall  into  the  hands 
of  such  a  genius  as  graces  the  kitchen  of 
the  Congress. 

In  preparing  this  dish,  he  breaks  the  eggs 
from  the  shell  and  places  them  in  the  oven 
until  the  heat  gently  broils  them.  Then  they 
are  girdled  by  ebony-hued  truffles,  exhaling 
a  delightful  fragrance.  A  libation  of  savoury 
tomato  sauce,  with  seasoning  ad  lib — and  the 
dish  is  ready  for  the  table. 

Well  may  those  who  know  its  delight 
exclaim  that  this  product  of  Balzac's  sauce- 
pans is  as  worthy  a  heritage  as  the  most 
inspired  works  of  his  pen. 


'  O  green  and  glorious,  O  herhaceous  meat ! 

'T would  temfct  the  dying  Anchorite  to  eat. 
Back  to  the  world  he'd  turn  his  weary  soul 
And  di£  his  fingers  in  the  salad  howl." 


■Sidney  Smith 


Salade  (Rache1 

TENDER  offering  from  Nature's 
cuisine  delightfully  designed  to  pro- 
mote digestive  harmony  and  to  bridge 
the  gap  between  the  entree  and  the  demitasse. 

For  this  dish  earth  yields  such  choice 
treasures  as  fresh  truffles,  artichokes,  aspar- 
agus and  celery — all  laid  in  a  crisp  green 
basket  of  lettuce,  while  over  all  is  spread 
the  golden  halo  of  mayonnaise. 

Ah,  could  you  but  peek  at  the  Congress 
artiste  de  cuisine  as  he  prepares  this  master- 
piece! See  him  as  he  skillfully  blends  the 
ingredients  so  that  they  fall  into  place  like 
the  notes  of  a  beautiful  symphony.  Truly 
the  salad  maker,  like  the  poet,  is  born, 
not  made. 

"Whom  the  gods  love  die  young,"  may 
well  be  said  of  salads,  as  well  as  of  mankind. 
So  that  it  may  be  eaten  in  all  its  virgin 
tenderness  and  crispness  Salade  Rachel  is 
brought  to  the  table  fresh  from  the  hands 
of  its  creator — cool,  crisp  and  comforting. 


"Life  is  so  brief  that  we  should  not  glance 
either  too  far  backward  or  forward  in  order 
to  be  naj>£y.  Let  us,  there  fore,  study  how 
to  px  our  haziness  in  our  glass  and  on 
our  filate." 

—  Crimrod  it  la  Rtynitrt 


Crepes  Suzette 

j^^vHIS  is  one  of  the  most  exquisite 
^^^  delicacies  which  French  chefs  de 
cuisine,  in  their  never  ceasing  search 
for  gastronomic  treasures,  have  bestowed 
upon  those  who  abhor  the  commonplace. 

Though  the  Congress  chef  might  regard  it 
as  profanation,  not  to  say  heresy,  crepes 
suzette  may  aptly  be  termed  "pancakes  de 
luxe."  By  the  magic  touch  of  the  artist, 
the  plain  Anglo-Saxon  pancake  is  transformed 
into  the  daintiest,  most  toothsome  morsel 
for  the  delectation  of  discriminating  palates. 

While  the  rich,  thin  cakes  are  being  gilded 
a  golden  brown  upon  the  hot  griddle,  a  sauce 
such  as  only  a  French  master  can  prepare 
is  being  brewed  at  the  table.  In  a  tiny 
chafing  dish,  butter  is  melted  and  mixed  with 
Grand  Marnier  cordial,  or,  if  it  is  preferred, 
Chartreuse,  Kirsch  or  Grenadine.  Then 
just  a  suggestion  of  spice  and  a  fragrant 
incense  arises  from  the  chafing  dish  as  the 
steaming  cakes  arrive. 

The  delicious  nectar  is  poured  over  the 
cakes  with  a  liberal  hand,  they  are  deftly 
folded  in  quarters  by  the  servitor  and  the 
feast  is  ready. 


To  eat  understandingly  and  to  drink 
understandingly  are  two  arts  that  may  not 
he  learned  from  the  day  to  the  morrow. 

— Alexander  Dumas 


^Potatoes  j^lontgotfier 

^^^nHIS  dish  is  happily  christened  in 
^^^  honor  of  the  inventor  of  the  balloon, 
as  the  story  of  its  origin  attests. 

A  dining  car  chef  one  day  was  frying 
potatoes  in  deep  fat  just  as  the  train  rolled 
into  a  station.  As  it  happened  the  chef  was 
a  dual  personality — master  of  the  sauce  pans 
and  porter,  all  in  one.  So  he  took  the  half- 
cooked  potatoes  out  of  the  hot  lard,  donned 
his  porter's  uniform,  seized  the  ever-ready 
whiskbroom  and  darted  into  the  chair  car. 

When  he  returned  the  potatoes  were  put 
back  in  the  pan.  Imagine  the  amazement 
of  this  peripatetic  cook  when  he  saw  the 
bewitched  pommes  de  terre  swell  out  for 
all  the  world  like  a  balloon  when  the  gas  is 
turned  on.  Thus  was  a  new  dainty  added 
to  the  world's  culinary  repertoire. 

A  note  of  distinction  is  added  to  this  dish 
by  the  ingenuity  of  the  Congress  chef.  While 
the  potatoes  are  attaining  a  generous  rotun- 
dity, a  dainty  nest  of  thin  potato  ribbons  is 
woven  and  in  this  they  are  carried  to  the 
dining  room  and  served. 


The  turnpike  road  to  fceoftle  s  hearts  I  find 

Lies  through  their  mouths 
Or  I  mistake  mankind." 

—Dr.    Wokot 


Tetits  Pots  de  Creme 

(VaniTIa  fflolea  Mtxicain) 

©HIS  delightful  entremet — a  special  forte 
of  the  Congress  chef — fulfills  to  per- 
fection the  mission  of  the  dessert, 
which  is  to  comfort  the  stomach  by  delicate 
reflex  flattery  through  the  palate. 

It  is  a  refreshing  wave  of  gastronomic 
coolness,  giving  pleasure  to  the  taste  without 
the  cloying  sense  of  fullness.  Let  those 
whose  fortune  it  is  to  know  the  charms  of 
this  dainty  pay  silent  tribute  to  that  French 
chef  to  whom  the  world  is  indebted  for  the 
delights  of  creamy  sweets. 

The  cream  is  served  from  a  large  bowl. 
Beside  each  guest's  plate  is  a  tiny  glass  of 
Kermis,  a  sweet  French  cordial.  A  few  drops 
of  the  Kermis  poured  over  the  cream  gives  it 
a  delightful  flavor  and  the  spoonfuls  fall 
upon  the  tongue  as  buoyantly  as  snowflakes. 

Well  may  those  who  bring  their  dinner  to 
an  end  with  this  delicacy  echo  the  sweet 
lines  of  the  poet: 

"  The  last  taste  of  sweets  is  sweetest  last, 
Writ  in  remembrance  more  than  things 
long  past." 


unaress  ("%{<?( 


ongusand  H 


susaoa  i  tomes 


Tve  Are  Thinking  vvith  You 

aS  YOU  journey  toward  Chicago 
the  Management  of  this  Home  of 
a  Thousand  Perfectly  Appointed  Homes 
is  thinking  with  you. 

Your  approach  to  the  Congress  Hotel 
and  Annex  in  Michigan  Avenue,  the 
world  renowned  Boulevard  on  the  beau- 
tiful West  Shore  of  Lake  Michigan, 
responds  at  once  to  your  ideal  of  location 
for  quiet  rest  and  pure  air.  Yet  within 
easy  walking  distance  you  find  yourself 
in  the  heart  of  Chicago's  great  Business, 
Shopping  and  Theater  Center. 

Your  first  glance  at  the  Congress 
Hotel  is  satisfying.  It  awakens  interest 
no  matter  under  what  conditions  you 
view  it.  You  are  impressed  as  you  enter 
with  the  atmosphere  of  perfect,  quiet, 
exclusive  service  and  a  warm-hearted 
hospitality.  There  is  in  the  policy  of 
the  Management  of  the  Congress  Hotel 


a  warm-hearted  desire  to  make  you  feel 
at  home. 

Your  welcome  begins  at  the  curb. 
Alighting  from  the  taxi  you  are  a  per- 
sonality. The  rule  of  the  house  is  that 
guests  are  known  by  name.  You  are 
you,  and  you  are  individual,  distinct  and 
personal  all  during  your  stay.  You  feel 
at  once  that  your  visit  is  anticipated,  and 
every  little  comfort  prearranged  especially 
for  you,  to  the  minutest  detail. 

If  you  are  in  Chicago  on  business 
you  realize  that  the  Congress  Hotel  and 
Annex  is  a  business  meeting  place  for 
busy  people.  Here  is  provided  every 
convenience  for  the  transaction  of  affairs. 
Commodious  rooms  for  conferences,  for 
conventions  and  for  the  display  of  mer- 
chandise. Everything  is  systematized  that 
business  may  be  transacted  with  dispatch. 
But  as  business  is  only  part  of  life,  this 
great  hotel  has  equal  attractions  for  the 
social  side  of  human  nature.     Private 


^ 


r  (oc#o4(n»  Denauel  Halt 


dining-rooms  and  reception  rooms  afford 
adequate  opportunity  for  entertainment. 

You  choose  your  room  or  suite  as 
suits  your  convenience,  assured  of  quiet, 
of  light  and  perfect  ventilation  in  any 
part  of  every  floor.  The  safety  of  the 
Hotel  and  of  all  its  guests  and  employes 
is  of  first  moment.  No  hotel  in  the 
world  has  more  completely  safe -guarded 
precious  human  lives  entrusted  to  its 
keeping  than  the  Congress.  After  safety 
comes  cleanliness,  and  a  careful  inspec- 
tion is  an  assurance.  Your  home  is  not 
more  free  from  dust,  or  any  uncleanness 
than  this  big,  quiet,  roomy  hotel. 

Your  rooms  are  large  and  airy,  with 
commodious  closets.  The  filtered  air 
which  flows  ceaselessly  through  your 
apartments  is  tempered  to  just  the  right 
temperature  throughout  the  year.  Your 
luggage  is  unpacked  by  the  deft  hand  of 
valet  or  maid,  sent  by  the  Management 
to  assist  you  in  getting  settled.    Your 


L 


rooms  and  furnishings  speak  quiet  ele- 
gance and  true  home  comfort.  Your 
wishes  are  as  completely  catered  to  as 
if  the  house  was  your  private  residence, 
and  every  deferential  servant  belonged  to 
your  personal  establishment.  It  is  this 
courtesy  which  is  the  very  spirit  of  hospi- 
tality; the  reflection  of  the  Management, 
whose  grasp  of  the  essence  of  service 
has  made  the  Congress  Hotel  a  veritable 
Home  of  a  Thousand  Homes. 

No  hotel  in  the  world  contains  within 
itself  so  many  features  of  unusual  interest 
as  the  Congress  Hotel  and  Annex. 
A  walk  from  your  apartments  will  con- 
vince you  instantly.  From  the  Grand 
Lobby,  a  magnificent  achievement  in 
architecture  and  decoration,  where  onyx, 
mosaic  and  gold -bossed  pilasters  uprear 
a  vaulted  roof  of  extreme  beauty,  you 
may  stroll  down  the  Marble  Hallway, 
famed  throughout  the  civilized  world; 
past  Pompeiian  Rooms,  wherein  gleams 


xd^eocp-ffxeo    Room 

f\   Tpu«»    Pvrioo   Room 


the  Tiffany  Fountain,  green  crystal,  limned 
with  dull  gold;  past  the  Pool,  by  whose 
quiet  side  you  may  place  your  tiny  table 
and  lunch  in  delicious  meditation,  mean- 
while observing  the  perfectly  appointed 
grill;  past  the  great  Elizabethan  Room, 
a  page  torn  from  the  Golden  Age  of 
English  History  and  on  into  a  private 
art  gallery,  perfectly  appointed,  where  the 
best  modern  masters  gladly  hang  their 
chef  d'ouvres.  Along  the  opposite  side 
of  the  Marble  Hallway  are  small  shops, 
exquisite,  delicate,  inviting  inspection  to 
displays  of  jewelry,  millinery,  confections, 
articles  of  virtu  and  brie  a  brae  culled 
from  the  workshops  of  the  world. 

The  Grand  Dining  Room,  decorated 
in  the  style  of  Louis  XVI  is  of  itself  a 
feature  well  worthy  of  detailed  descrip- 
tion; the  German  Room — Pomp -Grill 
Room  —  than  which  no  hotel  in  the 
New  World  has  a  more  interesting  din- 
ing room.    Upon  the  walls  of  the  Lobby 


M?mp<?ioo 


Griff 


and  in  the  reception  rooms  are  hung 
originals  from  the  brushes  of  such  masters 
as  Detaille,  Achilles  Fould,  Grolleron 
and  Chelminski. 

Your  inspection  will  not  be  complete 
until  you  have  made  a  trip  through  the 
vast  kitchens,  one  of  the  most  interesting 
features  of  the  great  hotel.  Here  Clean- 
liness is  King!  Stainless  floors,  alabaster 
walls,  abundant  air,  and  everywhere 
healthfulness  and  good  cheer.  Great 
pantries,  sweet  storerooms,  ample  closets 
lined  high  with  glittering  cut  glass,  with 
shining  silver,  with  gleaming  linen  ready 
for  your  next  call  for  luncheon  or  dinner. 
On  every  face  you  see  honest  pride  in 
the  work;  immaculate  in  garb  and  per- 
son, chefs,  cooks,  pantry- men  and  lesser 
serving  men  prepare  with  infinite  care 
for  your  entertainment.  Utensils  shining, 
radiant  copper,  resplendent  brass,  enamel 
aluminum  and  chinaware  attest  ardent 
pride  in  the  great  institution  these  men 
have  served  so  long  and  so  well. 


(jputs  r\)\  17ioin£  fwom 

Yerfvcl  in  Appoir>{mt?of 

©od     _><?i*vic<? 


It  is  for  you  they  toil,  this  unseen 
army.  Your  comfort,  your  pleasure,  your 
entertainment  is  the  goal  of  hospitality. 
It  is  for  this  the  edifice  was  raised,  for 
this  the  art  centers  of  the  world  were 
searched,  and  for  this  the  master  crafts- 
men of  seven  continents  wrought  and 
toiled.  For  you,  whether  you  come  to- 
day, or  tomorrow  or  next  month  or  next 
year.  All  is  ready,  waiting,  waiting — 
for  you. 

To  see  the  world,  see  Chicago  first. 
To  see  Chicago  best — you  are  wel- 
comed to  the  Congress  Hotel. 


Prepared  by 

Irving  S.  Paull 

W.  S.  Goodnaw 
Illustration?  by 

Sara  Stolti 

A.  Fred  TeUender 


I     A 


9f/ 


THE  LIBRARY 
UNIVERSITY  OF  CALIFORNIA 

Santa  Barbara 


THIS  BOOK  IS  DUE  ON  THE  LAST  DATE 
STAMPED  BELOW. 


Series  9482 


